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Ingredients
½ cup each sliced carrots and canned ready-to-serve chicken broth
¼ cup each diced onion and sliced celery
½ pound skinned and boned chicken, diced
¼ cup low-fat milk (1% milk fat)
1 tbsp all-purpose flour
¼ cup each frozen whole-kernel corn and frozen tiny peas
1 tsp chopped freshly parsley
1/8 tsp thyme leaves
3 tbsp buttermilk baking mix
1 tbsp plus 1 tsp water
Method
In 1-quart microwavable shallow casserole combine carrots, broth, onion
and celery and microwave on High (100%) for 2 minutes, until vegetables
are tender crisp.
Add chicken, cover with plastic wrap, and microwave
on High for 5 minutes, until chicken is no longer pink.
In 1-cup liquid
measure combine milk and flour and stir to dissolve flour; pour over
chicken mixture and stir to combine.
Add corn and peas and stir to
combine; microwave on High, uncovered, for 2 minutes, until mixture
thickens, stirring every minute.
Add parsley and thyme; stir to combine
and set aside.
Using a fork, in small mixing bowl combine baking mix and water and
stir until mixture is thick and smooth.
Drop batter by heaping
tablespoonfuls onto chicken mixture, making two dumplings.
Cover with
vented plastic wrap and microwave on High for 3 minutes, until a
toothpick, inserted in center of dumplings, comes out clean.
MAKES 2 SERVINGS.
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